Recipe of the day: Lemony avocado pea pasta
Creamy avocado blends with sweet peas and a splash of fresh lemon to create a vibrant, wholesome sauce that coats tender pasta perfectly – an easy, nutritious dish that's sure to become a weeknight favourite.
Prep: 10 Min
Cook: 15 Min
Ready in: 35 Min
2 Servings
ALSO READ:
Ingredients
Sea salt and freshly ground pepper
140 g spaghetti
2 large ripe avocados, peeled and diced
100 g frozen petits pois or garden peas
Finely grated zest of 1 lemon
4 tablespoons finely grated Parmesan
2 tablespoons chopped fresh dill
50 ml avocado oil or extra virgin olive oil
Method:
Sprinkle the dill and the remaining Parmesan over the top and serve immediately.
Bring a large pan of lightly salted water to the boil and cook spaghetti according to instructions on the packaging.
Add the peas for the last 2-3 minutes. Drain and reserve ¼ cup of the cooking water.
Toss the pasta and peas with diced avocado and cooking water, and stir in the lemon zest and 3 tablespoons of the Parmesan, the reserved cooking water and the avocado oil.
Season with salt and pepper, and then pile it into two serving bowls.
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Recipe of the day: Lemony avocado pea pasta
Bright, zesty, and utterly refreshing, Lemony Avocado Pea Pasta is a celebration of spring flavours in every bite. Creamy avocado blends with sweet peas and a splash of fresh lemon to create a vibrant, wholesome sauce that coats tender pasta perfectly – an easy, nutritious dish that's sure to become a weeknight favourite. Prep: 10 Min Cook: 15 Min Ready in: 35 Min 2 Servings ALSO READ: Ingredients Sea salt and freshly ground pepper 140 g spaghetti 2 large ripe avocados, peeled and diced 100 g frozen petits pois or garden peas Finely grated zest of 1 lemon 4 tablespoons finely grated Parmesan 2 tablespoons chopped fresh dill 50 ml avocado oil or extra virgin olive oil Method: Sprinkle the dill and the remaining Parmesan over the top and serve immediately. Bring a large pan of lightly salted water to the boil and cook spaghetti according to instructions on the packaging. Add the peas for the last 2-3 minutes. Drain and reserve ¼ cup of the cooking water. Toss the pasta and peas with diced avocado and cooking water, and stir in the lemon zest and 3 tablespoons of the Parmesan, the reserved cooking water and the avocado oil. Season with salt and pepper, and then pile it into two serving bowls.
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